1. Cook the pasta in boiling salted water according to the pack instructions. Drain, reserving 250 ml of the cooking water.
2. Meanwhile, divide the cauliflower into florets.
3. Blitz 50 g of the cashews with the yeast flakes and lemon zest in a food processor and set aside for serving.
4. Slice the spring onions into rings. Reserve a few basil leaves to garnish and chop the rest. Peel and finely slice the garlic. Drain and chop the tomatoes.
5. Heat the olive oil in a pan and sauté the cauliflower for 5-6 minutes. Add the garlic, spring onions and tomatoes. Season with salt, paprika and cayenne pepper and fry for a further 2-3 minutes.
6. Puree the remaining cashews with the pasta cooking water and add to the pan
7. Toss with the pasta and sprinkle with the chopped basil. Serve topped with the cashew and lemon mixture and garnish with basil leaves.
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